Recipe - Chicken and Rice Soup

Chicken and Rice Soup

12-14 Servings
1-2 pounds cut up chicken
4 medium onions cut in eighths
6 cups chicken broth
6 carrots, sliced ( 3 cups)
3 cups sliced celery
3 potatoes, diced ( 2 -3 cups)
1/4 teaspoon pepper
1/2 cup long grain rice

(Chicken broth: Either use prepared broth or 6 chicken boulliion cubes in 6 cups of water.)
Place all ingredients in large pot. Bring soup to a boil. Reduce heat and cook at slow boil 30 minutes or until tender. Let soup cool. Place in storage bag(s) or clean ice cream pail or similar disposable container.
Label container: Chicken Soup, Study Day
Refrigerate or freeze.
Bring to Blackhawk kitchen Sunday May 10.
Place in refrigerator. Thank you!